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Carrot Cake

September 12, 2011 by Roxy

Carrot Cake

This is my first attempt at making Carrot Cake. I promised our godfather a while ago that I would make him this cake and I finally managed to do so on his birthday. It was delicious and everyone really liked it. Honestly I had no idea carrot cake didn’t taste at all like carrots. I would’ve probably made this cake a long time ago if I had known that :). I also really enjoyed the pecans that added a wonderful crunch to the cake. I wrote this recipe down a few months ago so I have no idea where I got it from but it sure tastes great – thanks to whomever shared it!

Time: 90 min, Prep:  30 min.  Cook: 60
Servings: 16-20                            

Ingredients:

  • 4 eggs
  • 300 ml (1 ¼ cup) Crisco – vegetable – oil
  • 450 g (2 cups) sugar
  • 2 tsp vanilla extract
  • 220 g (2 cups) all purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 4 big carrots (~350 g), grated
  • 150 g pecans

For frosting:

  • 150 g pecans
  • 225 g cream cheese
  • 440 g (4 cups) icing sugar
  • 110 g butter, softened
  • 1 tsp vanilla extract

You also need a springform pan, 26.7 cm (10.5 inch) in diameter, greased and floured.

 

Directions:

Preheat oven to 180°C (350°F).

Beat the eggs with the sugar, oil and vanilla extract.

Carrot Cake-1 Carrot Cake-2 Carrot Cake-3 Carrot Cake-4

In a small bowl mix the flour, baking soda, baking powder, salt and cinnamon. Combine the dry ingredients with the beaten eggs.

Carrot Cake-5 Carrot Cake-6

Stir in the carrots and chopped pecans.

Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean.

Carrot Cake-7 Carrot Cake-8 Carrot Cake-9 Carrot Cake-10

To prepare the frosting, combine the butter, cream cheese, sugar and vanilla extract.

Carrot Cake-11 Carrot Cake-12 Carrot Cake-13 Carrot Cake-14

Beat until the mixture is smooth and creamy. Add the chopped pecans.

Carrot Cake-16 Carrot Cake-17

After the cake has cooled, turn it upside down on a cake board/plate. Frost your cake – make sure it’s completely cooled before frosting.

Carrot Cake-15 Carrot Cake-18

Carrot Cake Carrot Cake

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Filed Under: Canadian/US, Carrots, Cream Cheese, Desserts, Roots, Roxy's Cakes Tagged With: carrot cake with pecans, tort de morcovi cu nuci pecan




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